Nguồn ngoài
Science of Food
Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during processing and storage.
- Tác giả
- Trisha Russell
- Nhà xuất bản
- Whitworth University
- Nguồn
- LibreTexts
- Giấy phép
- CC BY
- Ngôn ngữ
- EN
- Danh mục
- Khoa học cơ bản
Mục lục· 73 mục
- 01: Atoms and Elements
- 1.01: The Elements
- 1.02: The Structure of Atoms
- 1.03: Nuclei of Atoms
- 1.04: Arrangements of Electrons
- 1.05: The Periodic Table
- 1.E: Elements Atoms and the Periodic Table (Exercises)
- 02: Bonding in Molecules
- 2.01: What is a chemical bond
- 2.02: Two Types of Bonding
- 2.03: Ions
- 2.04: Covalent Bonds
- 2.05: Representing organic compounds
- 2.06: Intermolecular Interactions
- 2.07: Masses of Atoms and Molecules
- 2.E: Ionic Bonding and Simple Ionic Compounds (Exercises)
- 03: Food and Nutrition
- 3.01: Nutrition
- 3.02: Caloric Value of Food
- 3.03: Calories - Quantity and Quality
- 3.04: Minerals Vitamins and Other Essentials
- 3.05: Vitamins Minerals Fluids and Electrolytes
- 3.06: Starvation Fasting and Malnutrition
- 3.07: Weight Loss - Diets and Exercise
- 3.08: Problems with our Food
- 04: Water and Mixtures
- 4.01: Water - Some Unique Properties
- 4.02: Mixture
- 4.03: Homogeneous Mixture
- 4.04: Heterogeneous Mixtures
- 4.05: Forces in Solutions
- 4.06: Suspensions
- 4.07: Colloids
- 05: Acidity
- 5.01: Acids and Bases - Experimental Definitions
- 5.02: Brnsted-Lowry Definition of Acids and Bases
- 5.03: Water - Both an Acid and a Base
- 5.04: The pH Scale
- 5.05: Neutralization
- 06: Energy and Cooking
- 6.01: Classifying Matter According to Its StateSolid Liquid and Gas
- 6.02: States of Matter and Their Changes
- 6.03: Intermolecular Forces
- 6.04: Types of Heat Transfer
- 6.05: Changes in Matter - Physical and Chemical Changes
- 07: Carbohydrates
- 7.01: What are carbohydrates
- 7.02: Disaccharides
- 7.03: Polysaccharides
- 7.04: Carbohydrates in the Diet
- 7.05: Carbohydrates- A Storehouse of Energy
- 08: Proteins
- 8.01: What are proteins
- 8.02: Protein and the Rich Mans Diet
- 8.03: The Proteins in Our Food
- 8.04: Amino acids
- 8.05: Primary structure of proteins
- 8.06: Secondary structure of proteins
- 8.07: Tertiary structure of proteins
- 8.08: Quaternary structure of proteins
- 8.09: Summary of protein structure levels
- 8.10: Protein misfolding and denaturation
- 09: Fats
- 9.01: Fat is Not Evil
- 9.02: What is a Fat
- 9.03: Fatty acyls
- 9.04: Glycerolipids
- 9.05: Fats and Cholesterol
- 10: Taste Flavor and Food Additives
- 10.01: Taste and Smell
- 10.02: Flavorings- Spicy and Sweet
- 10.03: Umami and Protein
- 10.04: Other Food Additives- Beneficial or Dangerous